Montevecchio Black Pepper Guanciale is a cured pork jowl made from 100% Italian pork, dry-salted by hand, coated with black pepper and matured in the microclimate of the Samoggia valley, in the hills of Bologna. Vacuum-packed piece of approx. 1.2 kg, sold by weight: the authentic base of carbonara, amatriciana and gricia for delicatessen counters and professional kitchens.
What is guanciale
Guanciale is a cured meat obtained from the pork jowl, the cut running from the cheek to the throat. Unlike pancetta, which comes from the belly, guanciale has a firmer texture and a higher share of noble fat that melts slowly when heated, releasing an intense, sweet and savoury flavour. The black pepper coating, applied after salting, adds a spicy note and naturally protects the surface during maturation.
The producer: Prosciuttificio Montevecchio
Prosciuttificio Montevecchio was founded in 2002 by the Gherardi family in Valsamoggia (Bologna), in the Emilian hills at the foot of the Tosco-Emilian Apennines. The company follows the Emilian tradition using only meat, salt, natural flavourings and air; the curing rooms in Savigno and Monteveglio benefit from the excellent microclimate of the Samoggia valley. Both plants are BRC and IFS certified, with full traceability of the Italian pork supply chain.
Organoleptic characteristics
The slice shows deep pink lean meat and a generous layer of pearly white fat; the rind is coated with cracked black pepper. The aroma combines cured meat, spice and a light sweetness; on the palate the fat melts quickly, leaving a persistent, peppery finish that needs no further seasoning.
Professional uses
For carbonara and gricia, cut the guanciale into 1 cm strips and render it in a cold pan over low heat without added fat: in 4-5 minutes the strips turn crispy and the melted fat becomes the base of the sauce. Recommended dose: 50-60 g per portion. For amatriciana, deglaze the rendered guanciale with a splash of white wine before adding the peeled tomatoes.
Thin slices are excellent on pizza straight out of the oven, on warm croutons, or on an Emilian charcuterie board with soft cheeses. The rendered fat can also be used to roast potatoes or to flavour winter soups.
Common mistakes to avoid
Do not brown guanciale over high heat: the fat burns before melting and turns bitter. Do not add oil or butter to the pan: guanciale renders its own fat. Do not replace it with bacon or smoked pancetta in Roman recipes: the smoke covers the typical sweet-savoury balance of the dish.
Delivery and logistics
B2B and B2C refrigerated delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Cold chain at 2-4 °C guaranteed by the LAPA fleet across Zurich, Winterthur, Aargau, St. Gallen, Lucerne, Bern and Basel; for Ticino (Lugano, Bellinzona), French-speaking Switzerland (Geneva, Lausanne, Fribourg) and mountain regions (Chur, Davos) delivery within 24-48 hours via certified food-grade partners (Swiss Post Frigo-Express, Planzer, Galliker).
Who is it for
Italian restaurants and trattorias, pizzerias, delicatessens, hotels, catering services and private customers looking for the authentic ingredient of the Roman classics. The vacuum-packed 1.2 kg piece keeps well at the deli counter and allows controlled food-cost portioning.
